Thin Spaghetti With Bottarga Food

BOTTARGA PASTA

Steps:

• Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.
• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.
• Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.
• Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.

THIN SPAGHETTI WITH BOTTARGA

Steps:

• 1 Pour the oil into a skillet large enough to hold all of the pasta. Add the garlic, parsley, and pepper. Cook over medium heat until the garlic is golden, about 2 minutes. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 3 Add the pasta to the skillet and toss well 1 minute over high heat Add some of the cooking water if needed. Sprinkle with the bottarga and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.